Saturday, November 14, 2009

Michigan weather has been unseasonably warm lately, but I've still been in the mood for soup. I had shrimp in my freezer from the local shrimp farm and this soup caught my eye. It's more of a summery soup, but that didn't stop me from enjoying it. Next time I'll add more shrimp, but otherwise it was perfect.

Heat the olive oil over medium heat in a large saucepan. Add the onion, bell pepper, and garlic and cook until the veggies are tender. Then stir in the pepper flakes, tomatoes, water, and rice. Bring this to a boil, then cover, reduce heat, and let simmer for 10 min. Pour in the coconut milk and add the shrimp. Let it cook for a few minutes, until shrimp turn pink. Then stir in the lime juice and cilantro, and season with salt and pepper. Serves 6.